The Continental Recipe

Prepare prosciutto

If prosciutto slices are folded or cold from the fridge, let sit at room temperature for 10 minutes so they relax. Gently separate into individual slices and, if desired, tear each slice into 2–3 long pieces for easier eating and better distribution throughout the salad.

Make dressing

In a small bowl or jam jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice and 1 teaspoon aged balsamic vinegar. Add 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning — add a pinch more salt or another 1/2 teaspoon lemon juice if needed.

Dress the arugula

Place 4 cups baby arugula in a large mixing bowl. Pour about two-thirds of the dressing over the greens (reserve the rest to finish). Gently toss the arugula with clean hands or salad tongs for 10–15 seconds until leaves are evenly coated but not saturated. If leaves look dry, add remaining dressing a little at a time.

Assemble salad

Transfer dressed arugula to a serving platter or divide among plates. Artfully arrange the torn prosciutto pieces over the greens, distributing them so each portion receives an even amount. Sprinkle 1 cup shaved Parmesan over the top in irregular larger shards for texture and visual appeal.

Finish and season

Finish with a light drizzle (about 1 teaspoon) of high-quality extra-virgin olive oil and, if using, an additional 1 teaspoon aged balsamic over the assembled salad. Add lemon zest (optional) for brightness. Give a final light grind of black pepper and, if needed, a tiny additional pinch of sea salt — be cautious because prosciutto and Parmesan are already salty.

Serve immediately with toasted rustic bread or crostini on the side. If using bread, brush slices with olive oil and toast until golden. Offer extra shaved Parmesan and extra-virgin olive oil at the table for guests who want more.